Mike Trieu thank you!! Most people don’t pick up on the four camera views. But it’s a lot of work during editing. Glad to know it makes a positive difference.
This was an excellent video! I was hoping to hear about the science behind pressure cooking... this is about my 10th video and I did not learn what I wanted to until I watched your video! Thank you so much!! Hubby wants me to try some of your recipes!!!
Hi Urvashi...thanks for the great video.I have made chicken wings in the IP and on the grill and as far as meat is considered grilled chicken was tastier than pressure cooked wings...so in this case is grilling not the same as browning? Also in a lot of indian cooking...say for example carmelizing onions...they say once you stir fry the onions it releases the moisture and elevates the taste...can this be achieved without browning the onions? Thanks...and please make more videos on international cuisines.
Thanks for the video. I am a beginner. This video is very helpful, understandable and informative. I would like to ask a question. Since maillard reaction prefers dry environment and I add water to pressure cooker to cook my food, will the water added in pressure cooker impede maillard reaction? Or should i add less amount of water to pressure cooker? And if a recipe originally needs me to add oil and saute the spice paste to cook a dish, but now i want to use pressure cooker to cook the dish without pre-saute the spice paste, do i need to add oil? Sorry if my questions sound ridiculous. I never use pressure cooker before, totally no experience at all. I am planning to buy one in future.
so...I can skip roasting/charring/grilling vegetables? i was thinking of using a smoked paprika or chilli powder to replace some of that smoky flavor but skip roasting. i dont see a recipe without roasting for vegetable spread called ajvar. roasted red pepper spread
Thanks for explaining this, Urvashi! I understand why we don't need to brown meats and green vegetables, but I don't understand about onions. You mentioned that caramelizing is different from the Mallard reaction. My understanding is that when we brown onions, we are caramelising the sugars in them, not the proteins for Mallard reaction. Is that incorrect? And if it really is to caramelise, then we need to brown them, because the pressure cooker will not caramelise? Thank you!
Babita Kotwani you are correct if you want to CARMELIZE onions you may want to saute. But I do find that it cooks the onions just fine without it. And many recipes that want you to sauté onions aren’t doing to for that caramel flavor just browning. It doesn’t work so well for French onion soup for example. But it does work well for 90% of the recipes that involve onions
I wish all of the YT video people would watch you. About 95% of the videos for IP show these people browning. Some of them think they “sealing in the moisture”. Where do they think the moisture is going to in a pressure cooker? It drives me nuts. I was wondering about the timing in recipes. You said the people who brown their meat first are cooking like they always did & then finished the meat off with the pressure cooker. My question is when they pre-brown the meat & then cook it for 10min should I be adding more time to the IP since I do not pre-brown?
Greetings....been watching your videos and would love to try some of your recipes! Do you have any modification recipes for those of us who are pre-diabetes challenged? My focus is low-carb. Protein intake daily...abt 15 grams. Pls advise. Thanks
Thank you :-) This video was very helpful!
Glad you found the video helpful!
You need your own cooking show on tv. Thanks for all of your hard work and taking the time to make these videos.
Good food science here. You are such a clear and effective communicator!
This presentation was an absolute treat! I'm super happy I found your channel and spotted this video as I skimped through things... Well done.
busyrand thank you! My nerdiness comes in handy sometimes 😛
im a newbie cook and i really really enjoyed this video! it’s so educational and i love the way you explain the science behind it. thank you!
This is great! I'm making your Butter Chicken and PIP rice tonight. I am so glad I discovered you.
Amazing! Thank you for this video. It’s been very educational and you’ve helped me save a lot of cooking time. Thanks again!
Excellent dynamic two-camera video technique! Really sets the production value that much higher 😁
Mike Trieu thank you!! Most people don’t pick up on the four camera views. But it’s a lot of work during editing. Glad to know it makes a positive difference.
This was an excellent video! I was hoping to hear about the science behind pressure cooking... this is about my 10th video and I did not learn what I wanted to until I watched your video! Thank you so much!! Hubby wants me to try some of your recipes!!!
Thank you. This was very helpful.
Great video! Thank you for such an insightful and detailed explanation!
Great video!!
Hi Urvashi...thanks for the great video.I have made chicken wings in the IP and on the grill and as far as meat is considered grilled chicken was tastier than pressure cooked wings...so in this case is grilling not the same as browning? Also in a lot of indian cooking...say for example carmelizing onions...they say once you stir fry the onions it releases the moisture and elevates the taste...can this be achieved without browning the onions? Thanks...and please make more videos on international cuisines.
Excellent presentation, I learned a lot. Thank you
sexysensation thank you for watching!
Thank You !!!
Thanks for the video. I am a beginner. This video is very helpful, understandable and informative.
I would like to ask a question.
Since maillard reaction prefers dry environment and I add water to pressure cooker to cook my food, will the water added in pressure cooker impede maillard reaction?
Or should i add less amount of water to pressure cooker?
And if a recipe originally needs me to add oil and saute the spice paste to cook a dish, but now i want to use pressure cooker to cook the dish without pre-saute the spice paste, do i need to add oil?
Sorry if my questions sound ridiculous. I never use pressure cooker before, totally no experience at all. I am planning to buy one in future.
Great video and great content as always. If I may say though, I don't think you need all the camera angles.
Okey I love this
so...I can skip roasting/charring/grilling vegetables? i was thinking of using a smoked paprika or chilli powder to replace some of that smoky flavor but skip roasting. i dont see a recipe without roasting for vegetable spread called ajvar. roasted red pepper spread
Awesome information. The quick changing camera angles were a little too much for me and distracting though.
Thanks for explaining this, Urvashi! I understand why we don't need to brown meats and green vegetables, but I don't understand about onions. You mentioned that caramelizing is different from the Mallard reaction. My understanding is that when we brown onions, we are caramelising the sugars in them, not the proteins for Mallard reaction. Is that incorrect? And if it really is to caramelise, then we need to brown them, because the pressure cooker will not caramelise?
Thank you!
Babita Kotwani you are correct if you want to CARMELIZE onions you may want to saute. But I do find that it cooks the onions just fine without it. And many recipes that want you to sauté onions aren’t doing to for that caramel flavor just browning. It doesn’t work so well for French onion soup for example. But it does work well for 90% of the recipes that involve onions
@@Twosleevers Thank you! I appreciate that you took the time to reply and explained clearly!
I wish all of the YT video people would watch you. About 95% of the videos for IP show these people browning. Some of them think they “sealing in the moisture”. Where do they think the moisture is going to in a pressure cooker? It drives me nuts. I was wondering about the timing in recipes. You said the people who brown their meat first are cooking like they always did & then finished the meat off with the pressure cooker. My question is when they pre-brown the meat & then cook it for 10min should I be adding more time to the IP since I do not pre-brown?
Greetings....been watching your videos and would love to try some of your recipes! Do you have any modification recipes for those of us who are pre-diabetes challenged? My focus is low-carb. Protein intake daily...abt 15 grams. Pls advise. Thanks